In a small bowl, combine the onion and lemon juice and season with salt and pepper. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the garlic and cook for 1 minute. Add the chicken broth, season with salt, cover and bring to a boil. Stir in the couscous and parsley and remove from the heat; cover and let stand for at least 5 minutes before fluffing with a fork.

On a shallow plate, beat the eggs with 1 tablespoon water. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Working in 2 batches, season the fish with salt and pepper, then dip into the egg mixture, turning to coat; add to the pan. Cook, turning once, until golden, about 5 minutes; transfer to paper towels to drain. Repeat with the remaining 1 tablespoon olive oil and the remaining fish and egg mixture.

Divide the couscous among 4 plates. Arrange the fish on top and sprinkle with the pickled onions. Serve with the lemon wedges.

Tip

Coat the fish in seasoned flour before and after dipping into the egg for extra crunch.

TipSkip the couscous!

Make a fish sandwich on a hoagie roll using the pickled onions, parsley and a smear of tartar sauce.

TipMake fish cakes with leftovers:

Flake the fish and finely chop the pickled onions, stir into the couscous, bind with a beaten egg and fry in oil until crisp.